Set it, forget it, show up eight hours later looking amazing. I stew on things. Literally.
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Turn any stovetop or oven recipe into a slow cooker recipe with the Only Stews converter. A common chart says 15–30 minutes of regular cooking is about 4–6 hours on Low or 1.5–2.5 hours on High, and 35–45 minutes is about 6–8 hours Low or 3–4 hours High. Always check that meat hits a safe temperature.
Brown seasoned beef chunks first for flavor, then add potatoes, carrots, onion and broth until about two-thirds full. Cook on Low about 8 hours until the beef is fork-tender. Stir in a little flour or cornstarch slurry at the end to thicken.
Thaw meat in the fridge before it goes in the slow cooker. Frozen chunks can sit too long in the food-safety danger zone while the pot heats up. Thaw first, then stew.
My slow cooker and I have the same work ethic: set it, forget it, and show up eight hours later looking amazing. Also, I stew on things. Literally.
Fill your slow cooker about half to two-thirds full for even, safe cooking. Too empty and it can overcook. Too full and it may not heat through in time. Goldilocks would approve.
Stir in milk, cream, sour cream or cheese during the last 15–30 minutes. Long cooking can make dairy curdle or separate. Your creamy potato soup will thank you.